Steamed Mussels in Coconut Curry Sauce

Also can be a wonderful appetizer! When I make these, I have to be on my game, or my daughter will polish them off.

Steamed Mussels in Coconut Curry Sauce

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Total Time: 25 minutes
Servings: 2


  • 2.5 pounds  mussels
  • 2 tablespoons  unsalted butter
  • 1 tablespoon  olive oil
  • 1 sweet  onion, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  pepper
  • 2 tablespoons  red curry paste
  • 1 (14-ounce)  can full-fat coconut milk (lite version is fine too - just won't be as rich)
  • 1/4 cup  chicken stock
  • 2 green onions, sliced
  • baguettes or bread for serving


  • Keep the mussels refrigerated until you're ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or "beard") by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.
  • Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it's melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it's distributed throughout the entire pan of onions. Cook for 5 more minutes.
  • Stir in the coconut milk and stock, stirring until it's smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low.
  • Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with toasted baguettes
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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